I enjoy pancakes for brunch. The combination of blueberries and cinnamon is one of my favorites. Easy and delicious!
1/2 cup white sorghum flour
1/2 rice flour
1 tablespoon stevia
2 teaspoons gluten free baking powder
1 teaspoon xanthan gum
1 teaspoon cinnamon
1/2 teaspoon sea salt
2 cups fresh blueberries
3 tablespoons lemon zest
1 cup almond milk
2 tablespoons fresh lemon juice
1 large egg, room temperature
3 tablespoons melted butter
Combine the dry ingredients. Blend milk, lemon juice, zest, egg, and melted butter. Add to the dry. Fold in fresh blueberries. Add more milk to the batter if the consistency is too thick for you.
Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour 4 1/4 cup of the batter into the griddle, cook until bubbles appear on the surface (about 1 to 1.5 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.
Serve with warm maple syrup and fruit.